Seafood stew with lobster tails and saffron.
Ingredients
Scale
Measurement units
- 4 whole lobster tails
- 1 whole Dungeness crab
- 12 whole clams
- 12 whole jumbo shrimp
- 8 whole sea scallops
- 0.5 g saffron threads
- 1 batch cioppino base (tomatoes, wine, stock, aromatics)
- ¼ cup heavy cream (optional)
Ingredients
Scale
Measurement units
- 4 whole lobster tails
- 1 whole Dungeness crab
- 12 whole clams
- 12 whole jumbo shrimp
- 8 whole sea scallops
- 0.5 g saffron threads
- 1 batch cioppino base (tomatoes, wine, stock, aromatics)
- ¼ cup heavy cream (optional)
Instructions
Build the broth
Heat 1/4 cup olive oil in a large Dutch oven over medium heat (325-350°F surface). Add 1 diced onion and 1 diced fennel bulb. Cook 8 minutes until softened. Add 6 minced garlic cloves, cook 1 minute. Add one 28-oz can crushed tomatoes, 1 cup dry white wine, 2 cups fish or chicken stock, 2 bay leaves, and a pinch of red pepper flakes. Crumble a pinch of saffron into the broth. Simmer 20 minutes.
Equipment
- Dutch oven
Ingredients
- cioppino base (1 batch)
- saffron threads (0.5 g)
Cook the seafood in stages
Add lobster tails (or large shrimp) to the broth. Cook 5 minutes. Add crab legs or pieces. Cook 3 minutes. Add clams, sea scallops, and shrimp. Cover and cook 5 minutes until clams open and shrimp are pink. Discard any unopened clams.
Equipment
- large Dutch oven
Ingredients
- lobster tails (4 whole)
- Dungeness crab (1 whole)
- clams (12 whole)
- sea scallops (8 whole)
- jumbo shrimp (12 whole)
Ladle into bowls
Swirl in 2 tablespoons butter or a splash of cream if desired. Season with salt. Ladle into large bowls, making sure each gets a variety of seafood. Garnish generously with fresh parsley. Serve with crusty sourdough bread for dipping.
Ingredients
- heavy cream (¼ cup)
Before you cook
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